Oven Braised Lamb Shank

Lamb shanks are from the lower leg of lambs, and they are an inexpensive, tough cut of meat. Because of this, lamb shanks need to be slow cooked – either braised or roasted – to break down the tough meat to soften into succulent tenderness. The meat itself is full of flavour which adds to the flavour of the sauce.

Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make. Serve it over creamy mashed potato with sautéed spinach or a side of peas or with crusty bread to mop your bowl clean!